I went to a potluck Sunday. I love meals shared, but potlucks have become a bit of a tricky business. Most of the trickiness revolves around the following two questions:

Do you stalk down the creator of each dish and politely demand an ingredients list? Do you take a risk? There have been several potlucks where the only dish I have eaten is the one I have also made.

Will my gluten-free dish (especially if it’s a baked one) be embraced or shunned? Gluten-free is often associated with texture differences, flavor differences, etc. Generally I’m not too worried about this one, honestly. If they don’t eat it, more for me!

But this particular group of potluckers is great. Probably close to 1/2 of us have food allergies, or are married to someone with food allergies, and so the conversation is open and enthusiastic. Things that dishes “lack” are broadcasted with pride. And no one minds offering an ingredient list.

And this bread, well it went over well with the whole crowd, gluten-free and not. Success!

Grain-Free Sweet Potato Bread

I am trying to find a balance between nut butters/flours and coconut flour. Coconut flour on its own has a distinct texture that I don’t mind, but other people (husband included) seem to. Joshua’s reaction to this bread however, was to liken it to a poundcake in lightness and texture. Poor thing misses my pre-gluten-free poundcake.

Blend all ingredients except for the water at a medium high setting. Slowly add water until desired consistency is reached. Blend for several minutes until the mixture turns from grainy to creamy. Chill for at least two hours to allow to set.